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Home / Peanut Butter and Jelly Verrine

Peanut Butter and Jelly Verrine

Peanut Butter and Jelly Verrine

Rating:

Recipe Created By:
Frederic Monti
Difficulty:
Advanced

  • Components Of Recipe
  • Vanilla Cremeaux
  • Chocolate Crumble
  • Strawberry Mousse Foam
  • Final Assembly
  • Peanut Air Cake

Vanilla Cremeaux

100g (3.5oz)
250g (8.8oz)
250g (8.8oz)

Method of Preparation

  1. Whisk together all ingredients.
  2. Pour into desired dish and allow it to set.

Chocolate Crumble

150g (5.3oz)
150g (5.3oz)
150g (5.3oz)
150g (5.3oz)
38g (1.3oz)
1 pinch
113g (4.0oz)
75g (2.6oz)

Method of Preparation

  1. Combine dry ingredients in a mixer with a paddle attachment.
  2. Add cold butter and cut into the mixture until it resembles coarse sand.
  3. Melt the chocolate.
  4. Slowly pour melted chocolate over the mixture just until it comes together.
  5. Turn the mixture out onto a parchment lined sheet tray and refrigerate until firm.
  6. Crumble mixture by hand into small pieces onto a silpat lined baking sheet.
  7. Bake in the oven at 176ºC/ 350ºF until done.
  8. Remove from the oven and allow it to cool slightly, toss gently in Mycryo.

Strawberry Mousse Foam

250g (8.8oz)
250g (8.8oz)
30g (1.1oz)
60g (2.1oz)
125g (4.4oz)
20g (0.7oz)

* can be replaced with

Method of Preparation

  1. Combine the Boiron Strawberry Puree with the heavy cream in a saucepan and heat over the medium high heat just to a boil. Remove from the heat.
  2. Combine the sugar and egg yolks in a mixing bowl with a whisk until smooth.
  3. Slowly pour the hot liquid into the egg yolk mixture, whisking constantly to combine.
  4. Return the mixture to the saucepan and cook over medium heat to 85ºC / 185ºF; remove from heat.
  5. Whisk in the and .
  6. Strain through a fine mesh sieve into a clean bowl. Place the bowl in an ice bath and cool the product completely.
  7. Pour mixture into a foam gun, charge twice and chill thoroughly. Shake well before dispensing.

Final Assembly

as desired

Method of Preparation

  1. Pour the Vanilla Cremeaux into the bottom of desired verrine glass. Place in refrigerator and allow it to set completely.
  2. Place a layer of the on top of the Vanilla Cremeaux.
  3. Spoon some of the Chocolate Crumble on top of the .
  4. Dispense the strawberry mousse foam on top of the crumble.
  5. Break the peanut air cake into small pieces and arrange nicely on top of the strawberry mousse foam.
  6. Garnish as desired.

Peanut Air Cake

130g (4.6oz)
80g (2.8oz)
80g (2.8oz)
20g (0.7oz)
1.6g (0.6oz)
150g (5.3oz)
25g (0.9oz)
50g (1.8oz)
1g (0.0oz)

* can be replaced with

Method of Preparation

  1. Combine all the ingredients in the blender and puree until smooth.
  2. Strain the mix.
  3. Put into foam canister and charge with three chargers.
  4. Fill up a paper cup half way with the cake mix from the foam gun.
  5. Microwave for one minute, or as needed depending on size.
  6. Remove from microwave and place directly in the freezer to set the cake.
  7. Remove and set aside for assembly.